Maple Charlotte

This favorite is based on a recipe from Ruth Wakefield’s Toll House Tried and True Recipes by Ruth Graves Wakefield.

Serves 8

• 1pt milk, heat in top of double boiler
• 2 egg yolks
• Whisk heated milk into the beaten egg yolks

Return to double boiler and cook until thick.
Soften:

• 2 T granulated gelatin in
• 2 T cold milk

Add to thickened milk and eggs:

• 1/8 t salt
• 1 c maple syrup

Let cool. When it begins to set add:

• ½ c blanched almonds,
• ½ c chopped or shredded coconut
• ½ t almond ext

Stiffly beat 2 egg whites and fold into mixture.

Turn into a cold, wet mould and chill.

Serve with or without whipped cream.